Orange Chilli Duck Salad

A refreshing salad to serve up on those warm summer evenings.

Ingredients

• ½ (375g) Chinese cabbage, thinly sliced, chilled in cold water
• 1 medium red onion, cut in half, thinly sliced
• 100g (16) snow peas, trimmed, cut into strips
• 1 medium red capsicum, cut into strips
• 4 roasted duck breasts or legs
• 100g (3/4 cup) roasted macadamia halves
  

Garnish

• 2 firm, ripe mangoes, flesh scooped out, cut into cubes
• 1 cup torn coriander leaves
  

Dressing

Whisk together in a bowl:

• 3 tablespoons macadamia oil
• 1 teaspoon each finely grated orange rind and sugar
• 4 tablespoons fresh orange juice
• 1-2 tablespoons white wine vinegar
• ¼ teaspoon hot chilli flakes or to taste
• 2 teaspoons fish sauce

Method

Pour boiling water over snow peas and capsicum in a bowl. Stand for about 1 minute, drain and rinse in cold water. Either thinly slice duck breasts or remove meat from duck legs and chop into small pieces. Drain cabbage and place in a bowl with other ingredients. Toss through dressing. Garnish with mango and coriander. Serves 4 for a Main or 6 for a Starter.

Note: Omit duck and use shelled deveined prawns or sliced cooked chicken.